Grab your significant other, friends or show yourself some love this Valentine’s Day by indulging in these shortbread heart-thumbprint cookies. This classic, buttery shortbread cookie is the perfect match to a fruity and tangy jam and the heart in the middle is just one of the many ways to spread some love this season. Keep in mind that seedless jams are preferred and might be easier to spread, but any jam will work.
Makes 24 cookies.
Active cook time: 20 minutes.
½ cup of unsalted butter, softened
⅓ cup of granulated sugar
½ teaspoon of vanilla extract
1 large egg yolk
¼ teaspoon salt
1 ¼ cup of all-purpose flour
¼ cup of raspberry or strawberry jam
- Preheat the oven to 350°F, line two cookie sheets with parchment paper and allow your butter to soften to room temperature.
- In a large bowl, cream butter and sugar together.
- Add vanilla extract, egg yolk and salt. Then, slowly add in the flour until well combined. The dough will look crumbly after first, but should be thick at the end.
- Scoop about a tablespoon of dough and roll it in between your palms to create a smooth ball. Place on the cookie sheet two inches apart.
- Using the bottom of a cup or your palm, lightly press down the dough so that the cookies are more disc-like. This will help when making the heart indentions.
- Using the end of a spoon, gently press into the center of the dough to form two intersecting indentions that will be shaped like a V, and wiggle the spoon back and forth to widen the shape of the heart to your liking. Use your fingers to pinch together any dough or fix the edges in any way.
- Using two small measuring spoons, carefully fill each ident with a small bit of jam.
- Bake in the oven for 15-20 minutes or until the cookies are light golden and the cookie does not look shiny or glossy.
- Allow the cookies to cool before eating.